Emulsion Properties of Sunflower (Helianthus annuus) Proteins
Author:
Affiliation:
1. Agrotechnology and Food Innovations B.V., P.O. Box 17, 6700AA Wageningen, The Netherlands, and Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0486388
Reference45 articles.
1. Chemical, functional, and nutritional properties of sunflower protein products
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